The tartness of rhubarb combined with the natural sweetness of strawberries makes for the perfect DESSERT
Ingredients
3 1/2 cup
Almond flour
227 gm
Truvia, calorie-free sweetener
1 1/2 tsp
Baking powder
1/2 tsp
Salt
(sea)
1 cup
Butter, unsalted
((2 sticks); cold and cubed)
1 large
Egg
(lightly beaten)
3 cup
Strawberries
(sliced)
2 cup
Rhubarb
(sliced; (use fresh or frozen))
1/2 tsp
Xanthan gum
114 gm
Truvia, calorie-free sweetener
Instructions
Preheat your oven to 350 degrees. Grease a 9x13-inch baking dish.
In a large bowl, combine the almond flour, sugar substitute, baking powder, and salt.
Add the butter and use a fork or pastry blender to cut the butter.
Mix until the pieces are pea-size.
Add the beaten egg and continue to mix until well combined.
Divide the crumble mixture and press half into the baking pan's bottom.
Mix the strawberries, rhubarb, xanthan gum, and sugar substitute in another medium-sized bowl. Add this mixture to the crumb base, making sure to spread evenly.
Top the crumble with the other half of the crumb mixture.
Bake until the top is golden brown and the fruit has released its juices for about 40 minutes.
Serve warm as a crumble or allow to cool completely to slice and serve as bars.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
